These jalapeno poppers are so good! The combination of jalapenos, bacon, and a creamy cheesy filling is amazing.
You can make them ahead of time and gently reheat them in a low oven, or even serve them at room temperature. They keep well in the fridge for several days.
Stuffed jalapenos are easily one of my favorite snacks. The combination of smoky bacon, spicy peppers, and melty cheesy filling is so incredibly good.
In this easy oven-baked version, the jalapenos are stuffed with a creamy filling of cream cheese and cheddar, wrapped in bacon, and baked into melty perfection. It's the perfect game-day snack!
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Ingredients
You'll only need a few simple ingredients to make these bacon-wrapped jalapeno poppers. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Jalapeño peppers: Remember to always handle them with gloves! They are quite potent.
- Cream cheese: For the creamiest and tastiest results, use full-fat cream cheese.
- To season: Kosher salt, black pepper, garlic powder, and smoked paprika.
- Cheddar: You can use regular sharp cheddar, or upgrade it by using smoked cheddar - it adds a wonderful flavor to this dish.
- Bacon: Thinly sliced bacon works best in this recipe. Certainly, don't try to use thick-cut bacon.
- Olive oil spray: I use it for lightly spraying the stuffed jalapenos before baking them.
Instructions
Making jalapeno poppers is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Prep the jalapenos. Start by cutting the peppers in half lengthwise and seeding them. Do wear gloves to protect your skin.
Stuff them. Stuff the jalapeño halves with a mixture of cream cheese, spices, and cheddar.
Wrap them. Wrap the bacon pieces around the peppers.
Bake. Arrange the jalapeños on a rimmed baking sheet. Lightly spray them with olive oil and bake them for about 20 minutes in a 425°F oven.
Expert tip
Try not to overfill the peppers or the filling could ooze out of them while they bake.
You might end up with a bit of extra filling, especially if your jalapeños are smaller (3 inches long rather than 4). Save it and use it as a tasty cheese spread!
Frequently asked questions
Although they are not the spiciest peppers, they are indeed quite spicy, so they should only be served to those who like and can handle spicy foods. If you don't enjoy spicy food, you can use mini bell peppers instead.
Yes. Once they are completely cool, arrange them in a single layer on a parchment-lined baking sheet, making sure they don't touch. Place them in the freezer for a few hours, until they are completely frozen.
Once they are frozen, you can store them in the freezer in freezer bags for up to three months. You can reheat them directly from frozen in a 300F oven.
Yes! Simply prep the peppers, stuff them with the cheese, and bake! I have made this recipe both ways, and both options are delicious. Here's how they look without bacon:
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- If you don't enjoy spicy foods, you can make this recipe with mini bell peppers.
- Although it's easiest to buy and use pre-shredded cheddar, I sometimes like to buy smoked cheddar and grate it myself. The smoked cheese adds a layer of really interesting flavor to this dish. Smoked gouda is another good option.
- Instead of cutting the bacon slices in two and wrapping them around the middle of the peppers, you can use a whole slice per each pepper and wrap them all around the peppers. The video below shows the first option. The photos show the latter one.
Serving suggestions
Traditionally served as an appetizer or a party snack, I sometimes actually make stuffed jalapenos as a side dish, and no one complains. 🙂
I like to serve them with a main dish that I can also bake in a 425F oven, such as baked chicken legs, parmesan-crusted chicken, or baked salmon.
When served as an appetizer or snack, you can add a dip such as blue cheese dressing or ranch dressing.
Storing leftovers
The leftovers keep well in the fridge, in an airtight container, for 3-4 days. I store them in glass containers:
You can gently reheat them in a 300°F oven. This is actually one of those recipes where the leftovers are just as good as the freshly cooked dish.
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Recipe Card
Bacon-Wrapped Jalapeño Poppers
Ingredients
- 12 fresh jalapeño peppers (about 4 inches long)
- 8 oz cream cheese softened
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 cup sharp cheddar cheese shredded
- 12 slices bacon not thick-cut, cut in half crosswise
- Olive oil spray
Instructions
- Preheat your oven to 425 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
- Cut the peppers in half lengthwise and use a paring knife and a small sharp spoon to scoop out the seeds and membranes.
- In a medium bowl, use a spatula to mix together the softened cream cheese, kosher salt, black pepper, garlic powder, smoked paprika, and shredded cheddar. Stuff the jalapeños with the mixture, dividing it evenly.
- Arrange the peppers, cheese side up, in the prepared pan. Wrap the bacon pieces around their middle, seam side down. Lightly spray their tops with olive oil.
- Bake the peppers until the bacon is browned, about 20 minutes. Serve them immediately and watch them disappear in minutes!
Video
Notes
- It's a good idea to wear gloves while handling jalapenos.
- Try not to overfill the jalapeños or the filling could ooze out of them while they bake. You might end up with a bit of extra filling, especially if your jalapeños are smaller (3 inches long rather than 4).
- Instead of cutting the bacon slices in two and wrapping them around the middle of the peppers, you can use a whole slice per each pepper and wrap them all around the peppers. The video below shows the first option. The photos show the latter one.
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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